DIY pumpkin pie spice
A homemade version of the popular jar at the store that will save you a few dollars!
Prep Time5 minutes mins
Cook Time0 minutes mins
Total Time5 minutes mins
Course: Dessert
Cuisine: American
Servings: 5 tablespoons
Calories: 16kcal
- 2 tablespoons ground cinnamon
- 3 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- Storage: You can keep your homemade pumpkin pie spice for up to 3 years, as long as it's in an airtight container, stored in a cool dry place, and the spices you used were fresh. If they were open already when you made your blend, then expect your diy spice to last a little less. Remember you can always give it a sniff to check!
- Adjust the ratios. You can always adjust the amounts of the spices to your liking.
- Use new spices. This will ensure your spice blend lasts as long as possible.
- Give them a sniff. If your spices are not new, then give them a sniff to make sure they are still good. Remember no smell, or an off smell means it's time to throw it out.
- Put in an airtight container. This will make sure they stay fresh as long as possible.
- Allspice is it's own thing. It's not a blend of spices, it's actually comes from a berry. So make sure to get a jar of actual allspice to make the homemade pumpkin pie spice.
- Adjust the amount. This recipe makes about 5 tablespoons, so you can double, triple, or half it if need be.
- Usage: You can also use pumpkin pie spice in more than just pumpkin pie! I love stirring some into my morning oatmeal, or into my coffee. I love sprinkling some on my coffee grounds before it brews, so it's pumpkin flavored coffee! You could stir some into whipped cream for a whole new experience, even stir into your yogurt! The pumpkin possibilities are endless!
Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 2mg | Potassium: 39mg | Fiber: 2g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg